Name: Cinnamon and ginger spiced spatchcock chicken with apple
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 medium chicken; 1 onion; 5 Granny Smith apples; 1 tsp cinnamon; ½ tsp ginger powder; 2 cm piece of ginger; 1 garlic clove; 50g soft butter or dairy-free spread; Juice of 1 lemon; 2 sprigs of thyme; 1 sprig of rosemary

Cinnamon and ginger spiced spatchcock chicken with apple

26 Sep 2021

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Cinnamon and ginger spiced spatchcock chicken with apple

Background

To spatchcock or butterfly a chicken is not that difficult. It’s worth doing because the cooking time reduces to just 45 minutes and the meat is more tender and juicy. This cinnamon and ginger spiced spatchcock chicken with apple is an ideal dish for Sunday Lunch or midweek roast dinner during the autumn. Serve it with roasted or mashed potatoes and steamed veggies or a salad on the side.

Ingredients

1 medium chicken
1 onion
5 Granny Smith apples
1 tsp cinnamon
½ tsp ginger powder
2 cm piece of ginger
1 garlic clove
50g soft butter or dairy-free spread
Juice of 1 lemon
2 sprigs of thyme
1 sprig of rosemary

Instructions

Preheat the oven to 190°C.
Cut the onion into 4 wedges.
Mix the butter or spread with the cinnamon and ginger.
Core the apples and cut them into 1.5 cm rings, then lay them in a large baking tray. Tuck the onion wedges between them.
Squeeze most of the lemon juice over the apple rings, then add any remaining to the spiced butter.
Spatchcock the chicken. Place it on a chopping board, breast-side down, then remove its backbone using sharp scissors. Turn over the chicken and flatten it by pushing down the breastbone.
Rub the chicken all over, then under the skin with the spiced butter. Crumble the remaining mixture over the apples.
Lay the rosemary and thyme sprigs on the apples. Lightly smash the garlic and ginger, then put them the middle of the dish.
Put the chicken (skin-side facing upwards) on top of the herbs, garlic and ginger. Season with salt and pepper, then put the dish in the oven.
Bake for about 45 minutes until golden, basting the chicken with the jus a couple of times.
Test the chicken at the thighs with a skewer. When clear jus is coming out, it’s cooked through.
Remove the chicken, onion and apple pieces to a plate, cover and rest for 10 minutes.
Transfer the cooking jus to a small pan, add some stock, wine or apple juice to make a gravy. When reduced, strain and transfer it to a small jug.
Cut the chicken into four portions and serve with the baked apple & onion and side dishes of your choice. Pour the gravy over and tuck in!